Biochemical Properties and Ultrastructure of Protein Bodies Isolated from Selected Cereals.
C. A. Adams, L. Novellie, and N. v. d. W. Liebenberg.
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Breakage of Long-Grain Rice in Relation to Kernel Thickness.
J. Matrhews and J. J. Spadaro.
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Measurement of the Size and Size Distribution of Milled Rice.
R. A. Stermer and G. C. Daigger.
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A Note on the Relation of Sample Size to Hagberg Falling Number Values.
K. A. Tara and G. S. Bains.
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Utilization of Iron from Enriched Wheat Bread by Normal and Anemic Rats.
J. Miller.
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Methyl Bromide Fumigation. I. Effect of High Dosages on Breadmaking Quality and Germination of Wheat.
W. Minett, R. A. Orth, and L. J. Cook.
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Protein and Amino Acid Compositions of Dry-Milled and Air-Classified Fractions of Triticale Grain.
A. C. Stringfellow, J. S. Wall, G. L. Donaldson, and R. A. Anderson.
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Kinetics of Batch Drying of Deep-Bed Rough Rice Using Dimensional Analysis.
R. P. Kachru and R. K. Matthes.
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Correlation of Dough Stickiness with Texturometer Reading and with Various Quality Parameters.
G. Noguchi, M. Shinya, K. Tanaka, and T. Yoneyama.
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Selection of Iron Sources for Cereal Enrichment.
B. N. Harrison, G. W. Pla, G. A. Clark, and J. C. Fritz.
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Effect of Chemical Modifications on the Ultrastructure of Corn, Waxy Maize, and Tapioca Starches.
J. F. Chabot, L. F. Hood, and J. E. Allen.
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A New Method of Analysis of Protein Content in Grain by Proton Activation.
D. A. Dohan, K. G. Standing, and W. Bushuk.
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Differences in Total Lipid and Fatty Acid Composition of Doughnuts as Influenced by Lecithin, Leavening Agent, and Use of Frying Fat.
D. McComber and E. M. Miller.
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Infrared and Raman Spectra of Maltooligosaccharides.
R. Srisuthep, R.Brockman, andJ. A.Johnson.
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New Techniques for Preparation of Improved Sunflower Protein Concentrates.
T. Y. Fan, F. W. Sosulski, and N. W. Hamon.
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Short-Time Baking Systems. I. Interdependence of Yeast Concentration, Fermentation Time, Proof Time, and Oxidation Requirement.
P. L. Finney, C. D. Magoffin, R. C. Hoseney, and K. F. Finney.
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Production of High-Protein Quality Pasta Products Using a Semolina-Corn- Soy Flour Mixture. II. Some Physicochemical Properties of the Untreated and Heat-Treated Corn Flour and of the Mixtures Studied.
M. R. Molina, I. Mayorga, and R. Bressani.
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